Soften the yeast in the warm water. Combine the flours, sugar, and
salt in a mixing bowl. Cut in the margarine until the mixture
resembles crumbs. Add the milk, eggs, and softened yeast. Mix well.
Cover and refrigerate for 2 hours or overnight.

Meanwhile, make the cranberry-orange filling by
combining the cranberries, orange, brown sugar, and applesauce in a
food processor. Grind until coarse. Transfer to a saucepan and cook
over medium heat for 10 minutes. Cool.

After chilling, roll the dough into an 18-by
12-inch rectangle on a floured surface. Spread with the filling.
Roll up jelly roll fashion. Cut into 18 rolls with a sharp knife.
Place in an oiled 13- by 9-inch baking pan. Let rise in a warm place
for about 30 minutes, or until doubled in bulk.